WHOLE WHEAT COCONUT GARLIC FLATBREADS

Heat the coconut milk in a saucepan over low heat (or in the microwave for 90 seconds) until it just becomes hot. You want the temp to be hot to the touch but not so hot that you cant touch it - about 105* F. 

Grab a large mixing bowl and add the coconut sugar, the yeast and then the heated coconut milk. Don’t mix and let it sit for about 10 minutes or until you get a nice layer of foam or bubbles on the top. This is how you know the yeast is activated.

Next, add 1/4 cup of the olive oil, salt and granulated garlic and mix with a fork for a few seconds. 

Add in the flour cup by cup. Start by mixing with the same fork and once you get a dough consistency, switch to kneading with your hands. Once you reach the last cup of flour, add it in 1/4 cup at a time. The dough should become smooth and sticky but not stick to you fingers. Once you get this texture, knead 10 more times inside the bowl. 

Grab another mixing bowl, and line it with 1 tbsp of olive oil. Add the dough to the prepared bowl and then cover with a damp dish towel. Let this rise for about 45 minutes.

After 45 minutes combine your melted butter and minced garlic and set aside. 

Transfer the dough to a cutting board. If you find your dough is sticking to your fingers, either add a little more flour while you knead or just put a dash of olive oil on your fingers.

Pull about a golf ball size piece of dough off and knead into a small ball, roll out the ball into your desired flatbread shape. If you want personal pizzas, cut the dough into 6 and then knead into small balls and then roll out to your desired shape and thickness.

Heat a large flattop or cast-iron pan over medium heat and then place the flatbreads directly on once hot. Brush the side up with your butter garlic mixture, cook for about 45 seconds and then flip! Cook for 30 seconds more and then transfer over to a towel lined bowl. Repeat until all the flatbread is wrapped up and happy in the towel.

Right before serving, sprinkle with parsley and brush on any extra garlic butter. 

If freezing, cook, cool completely and then freeze!